Green Spelt Vegetable Soup

For the green spelt and vegetable soup, clean the vegetables and cut into small cubes or slices, depending on the variety. In a saucepan, foam the butter and slowly sweat the onion cubes over moderate heat until light.

Stir in the green spelt flour, sweat briefly and gradually pour in the soup. Stir vigorously so that nothing sticks and the soup is nicely bound. Bring to the boil, add the vegetables and season with salt, pepper and nutmeg.

Cover and cook until the vegetables are firm to the bite. (If the soup becomes too “soggy”, add a little more water if necessary). Pour in the liquid whipped cream, bring to the boil again and season to taste.

Meanwhile, for the croutons, cut the wholemeal toast into small cubes and toast in a little hot butter until golden brown.

Serve the finished green spelt and vegetable soup in warmed cups or plates, sprinkle with chopped chives or parsley and garnish with the croutons.

Preparation Tip:

The soft-boiled vegetables in the green spelt vegetable soup can also be pureed with a hand blender.

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